For the dressing
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1 / 3c tamari |
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2 tbs sesame oil |
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1 tsp chilli sauce |
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1 tbs minced ginger |
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1 tbs maple syrup |
Taking a moment to give my dad a little love this Father’s Day. I often get asked where my love for cooking comes from and it’s from my dad. I have so many fond memories of watching my dad in the kitchen and his magical ability to make an incredible meal out of nothing. He doesn’t follow recipes, he just knows.
I learnt from my dad that food is medicine and that good health starts with what we eat. My dad has played a huge role in my transition to going plant based. He taught me about being conscious of where food comes from, the implications of animal based products and the benefits of organic.
Now that I have a greater awareness of how my food is grown, I’m also becoming conscious of how I cook my food. Tonight it’s tofu and veggie stir fry cooked in my toxin free wok — which is toxic free and eco friendly. Good for me, better for the environment.
For the Wok
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1 large carrot, julienned |
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1 red capsicum, thinly sliced |
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1 bunch of broccolini |
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1 large handful of snow peas |
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1 large handful bean shoots |
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1 cup of mushroom, thinly sliced |
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2 tbs sesame oil |
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250g firm pressed tofu, quartered then thinly sliced |
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1 pack of flat rice noodles |
Directions
- Cut and prepare all veggies and set aside. Have a boiling pot of water ready to cook the rice noodles
- Prepare the sauce by combining the tamari, sesame oil, chilli sauce, ginger and maple syrup in a small bowl and whisk to combine then set aside
- Cut the tofu by quartering the block, then slicing thinly
- To cook the tofu, heat a large frying pan over medium-high heat then add 1 tbs of sesame oil to the hot pan before arranging the tofu slices evenly across the hot pan, cooking for 3-4 minutes or until blistered and golden. Flip and cook the other side for an additional 3 minutes
- Once the tofu is cooked, remove from the hot pan and set aside
- To cook the veggies, heat a large wok over medium-high heat. Once the wok is hot, add 1 tbs sesame oil before adding all of the prepared veggies
- Cook the veggies for 5-7 minutes, tossing repeatedly to ensure all veggies are cooked. Add a dash of water to get the veggies going
- As the veggies are cooking, cook the rice noodles according to the packet instructions and set aside
- Once the vegetables have softened, add the prepared stir fry sauce and cooked rice noodles to the wok and stir
- Cook the stir fry mixture for an additional 2-3 minutes, continuing to stir often. Remove the stir fry from the heat and serve immediately.
Recipe By ~ Katrina Nguyen-Thai
